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Butterscotch Bundt Cake

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Butterscotch Bundt Cake is a moist and flavorful bundt cake made with the help of a cake mix and JELL-O pudding. Perfect for the holiday table!
overhead shot of butterscotch bundt cake with a serving knife and jello

If you like butterscotch candies, you’re going to love this Butterscotch Bundt Cake. Bundt cakes are pretty and impressive looking, easy to serve, and simple to make.

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Slice of butterscotch bundt cake on a white plate

I love baking with JELL-O. One of my most requested cakes, Pistachio Cake, is made with pistachio JELL-O, so I wanted to make another cake that was similar, but made me think of the holidays.

butterscotch bundt cake with powdered sugar glaze on a cooling rack

Right away, I thought about butterscotch. It’s a great flavor that I haven’t worked with nearly enough, so I picked up some butterscotch instant JELL-O.

angled shot of butterscotch bundt cake with powdered sugar glaze on cooling rack

CAN YOU ADD JELLO TO A CAKE MIX?

You can! Combining JELL-O with a doctored cake mix makes for a super moist cake. The powdered sugar glaze on top is just the right amount of sweet without being overly sweet.

I’ve also made cookies with JELL-O and it makes for a really soft and chewy cookie. I’m telling you, if you haven’t baked with it, you need to give it a try.

Overhead shot of butterscotch bundt cake on a cake plate with jello

BUTTERSCOTCH BUNDT CAKE INGREDIENTS

  • Yellow Cake Mix – I’m partial to Duncan Hines, but use your favorite.
  • JELL-O Butterscotch Pudding Mix – Make sure you get INSTANT pudding and not stovetop.
  • Milk – I use 2%
  • Butter – You’ll melt the butter before adding it.
  • Eggs

I made this Butterscotch Bundt Cake over the weekend and I’ve already had two requests to make it again. Julia loved it, my mom loved it, and Bob’s co-workers loved it.

I already have plans to make another one later this week to send with my mom to her small group. Luckily, it’s really easy to make.

butterscotch bundt cake being sliced on a cake plate

I used my hand mixer to bring it together but you could also use a whisk if that’s what you have on hand. Just give it some elbow grease.

I also think it’d look great (and be well received!) on a Thanksgiving or Christmas dessert table. Butterscotch isn’t a flavor you see very often but I think it’s underrated!

Slice of butterscotch bundt cake on a white plate

Other pudding/JELL-O recipes that have been really popular at holidays and family gatherings are the No Bake Chocolate Lush, “Sand” Pudding, and Strawberry Poke Cupcakes. So many ways to use JELL-O products in desserts!

TOOLS TO HELP YOU MAKE BUTTERSCOTCH BUNDT CAKE

  • A pretty bundt pan – I want another one.
  • A good hand mixer will make your life easier. I didn’t know I needed a light on mine until I got one.
  • A cake knife/server. I literally just ordered this one because as you can see, mine is pink.

NEED MORE BUNDT CAKE IDEAS? TRY THESE:

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angled shot of butterscotch bundt cake with powdered sugar glaze

Butterscotch Bundt Cake

Butterscotch Bundt Cake is a moist and flavorful bundt cake made with the help of a cake mix and JELL-O pudding. Perfect for a holiday table!
4 from 60 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 15
Calories 241 kcal

Ingredients
  

For the Butterscotch Bundt Cake

  • 1 box yellow cake mix
  • 1 package 3.4 oz JELL-O butterscotch instant pudding mix
  • 1 cup milk I used 2%
  • 1/2 cup butter melted
  • 3 eggs

For the Powdered Sugar Glaze

  • 1 cup powdered sugar
  • 1 Tablespoon butter melted
  • 1/4 cup water
  • splash of vanilla extract

Instructions
 

For the Butterscotch Bundt Cake:

  • Preheat your oven to 350 degrees and generously spray your bundt pan with non-stick spray. Set aside.
  • In a large bowl, add the cake mix, dry pudding mix, milk, melted butter, and eggs. Beat on low for 30 seconds then medium for 2 minutes. The batter will be thick & fluffy (thanks to the pudding!)
  • Spoon evenly into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. 
  • Remove from the oven and let cool for about an hour. Flip over onto a plate.

For the Powdered Sugar Glaze:

  • While the cake is cooling, to a medium bowl, add the powdered sugar, melted butter, water, and vanilla. Whisk together until smooth.
  • Once the cake has cooled, pour the glaze over the cake. 
  • Slice, serve, and enjoy! 

Nutrition

Serving: 1gCalories: 241kcalCarbohydrates: 37gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 52mgSodium: 332mgPotassium: 49mgSugar: 23gVitamin A: 285IUCalcium: 98mgIron: 0.9mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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  1. Suzanne Pardo says

    Do you have to use a bunch pan or can you use another square or rectangle pan?

    • Melissa Williams says

      Sure, you could use a 9×13 pan. I would bake at the same temp but check it after 30 minutes. 30-35 should be enough for that size.

      Once it’s done, you could poke holes in it and pour the glaze over so it soaks in – that would be good =)

  2. Regine says

    This is so delicious. I made it using Betty Crocker Super Moist Yellow Cake. Best Yellow cakemix and the caramel
    instead of butterscotch pudding – because i had the latter and both butterscotch and caramel have similar taste. Cake is so good glaze is not required. Thanks!

    • Melissa Williams says

      Thanks for sharing! That’s the cake mix I used as well. I don’t think I’ve seen caramel pudding – I’ll have to look for it!

  3. veil says

    Can I use pumpkin instant pudding instead of butterscotch with a yellow cake mix?

  4. MARIE Gallion says

    Can sugar free pudding mix be used with good results in this cake?

    • Melissa Williams says

      I haven’t tried it, so I can’t say for sure.

    • Kurt M von Richthofen says

      I would say the check ingredient list on sugar free items first. A number of sugar free/low cal sweeteners lose their sweetness when baked. A few retain their sweetness.

  5. Sheila says

    Can you use chocolate cake and chocolate pudding mix……

    • Melissa Williams says

      I suppose…but then it wouldn’t be a Butterscotch Bundt Cake, which is the recipe I created…so I can’t say for sure 😉

  6. Shannon says

    I made this cake exactly how the recipe says to. The cake is so good! It is very moist. My glaze turned out very runny and when I poured it over my cake I couldn’t see the glaze at all. I used a different glaze recipe. I will definitely be making this cake recipe again.

    • Melissa Williams says

      It’s an intentionally thin glaze – you can taste it even though it soaks in. 🙂 I’m glad you liked it!

  7. Liss says

    Cake was very good! I used salted carmel sauce over it. I oiled pan but it still stuck and I needed to bake a bit longer. Probably my oven! Thanks

  8. Sharon Nelson says

    Can you use regular pudding mix to make cake instead of instant???

  9. Laura K says

    I have made this cake several times this holiday season, always to rave reviews! In my oven it needs 35-40 min, but I forgot it in the oven too long once and it was still awesome. It’s a very forgiving recipe. I’m not crazy about the glaze. The taste is good, but it got all lumpy and unappetizing looking when I mixed it up, I think from the melted butter mixing with cold water? Since the first time I made it, I have just been dusting the cake with powdered sugar instead. It doesn’t really need anything, it’s so tasty on its own, but the sugar looks like snow so it feels festive. My kids think the cake it great for dessert, but to me it pairs just perfectly with my morning coffee!

    • Melissa Williams says

      ???? I’m glad you like it. Happy New Year!

  10. Linda says

    5 stars
    I made this cake it is the best ever. I would like to try strawberry cake with instant vanilla pudding. Or chocolate cake with instant chocolate pudding. The cake is so good I think you could just about make any cake mix and instant pudding it would be delicious. Thank you for the recipe.

    • Melissa Williams says

      Thanks, Linda! I have a triple chocolate bundt cake that I’ve made & photographed, I just haven’t gotten around to posing it yet. It’s REALLY good & similar method 🙂

    • Linda says

      I will look forward to your post on the triple chocolate bundt cake.

  11. Vanessa’ Young says

    5 stars
    My cake is cooling- smells yummy!
    I added a small sprinkle of butterscotch chips in the middle- I don’t think it will hurt it??
    Will see on the tasting. 😋

    • Melissa Williams says

      I think that’ll be an excellent addition! Merry Christmas ♥️

  12. Nay says

    5 stars
    Moist, tasty cake. It’s a hit every time!

  13. Roy Kay says

    The texture, moistness and sweetness is spot on. The flavor, however while the right taste, is weak, and I would like it at least 3 times as strong. Not sure how to do that, since the addition of butterscotch elements – butter and brown sugar would make it much denser and perhaps not even a cake.

    • Melissa Williams says

      You can buy a butterscotch extract… I haven’t tried but I wonder if that would give you the stronger flavor you’re after

  14. Roberta Edwards says

    I just made this cake for 35 minutes and the skewer came out clean in two places. But after it cooled and I turned it over on a plate it was just mush and pudding on the inside. Not sure why since I followed the directions to the tee. Any ideas?

    • Melissa Williams says

      Hi Roberta – I’m sorry, that’s disappointing. I have a couple ideas – first, have you checked your oven temp recently with a thermometer? Sometimes they can be off. Second, did you use a 9″ bundt pan? Sometimes size can affect bake time. Next time make sure you poke deep into the cake when you’re testing.

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